Stir-frys are a great way to use up leftover veggies and prevent food waste. This chicken and veggie noodle stir-fry is ready in 30 minutes and packed a whopping 31g of protein per serving!​

Thai Peanut Chicken & Vegetable Noodle Stir-Fry

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Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Stir-frys are a great way to use up leftover veggies and prevent food waste. This chicken and veggie noodle stir-fry is ready in 30 minutes and packed a whopping 31g of protein per serving!​
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 carrots, thinly sliced
  • 1 1/2 cup broccoli florets
  • 1 WYCO Produce red bell pepper, seeded, sliced
  • 1/2 small RealSweet® sweet onion, sliced
  • 1/2 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lime juice
  • 1 (16oz.) package wide rice noodles, cooked according to package directions
  • 2 green onions, sliced
Directions
  1. Heat 1 Tbsp. oil in large skillet over medium heat. Add chicken and cook 5-7 minutes, or until cooked through. Remove from pan.
  2. Return pan to heat. Add 1 Tbsp. oil, carrots, broccoli, pepper and onion, and cook 10 minutes, or until vegetables are tender.
  3. Heat peanut butter, ½ cup water, honey, soy sauce and lime juice in small pan over low heat until smooth.
  4. Return chicken to skillet with vegetables. Mix in peanut sauce, coating chicken and vegetables. Fold in noodles, coating evenly.
  5. Top with green onions.
Nutritional Value
Calories 604 Fat 20g Protein 31g Carbohydrate 75g Fiber 5g ​Sugar 7g Cholesterol 55mg Sodium 207mg Calcium 40mg Iron 2mg
Tags , , , , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Stir-frys are a great way to use up leftover veggies and prevent food waste. This chicken and veggie noodle stir-fry is ready in 30 minutes and packed a whopping 31g of protein per serving!​
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 carrots, thinly sliced
  • 1 1/2 cup broccoli florets
  • 1 WYCO Produce red bell pepper, seeded, sliced
  • 1/2 small RealSweet® sweet onion, sliced
  • 1/2 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lime juice
  • 1 (16oz.) package wide rice noodles, cooked according to package directions
  • 2 green onions, sliced
Directions
  1. Heat 1 Tbsp. oil in large skillet over medium heat. Add chicken and cook 5-7 minutes, or until cooked through. Remove from pan.
  2. Return pan to heat. Add 1 Tbsp. oil, carrots, broccoli, pepper and onion, and cook 10 minutes, or until vegetables are tender.
  3. Heat peanut butter, ½ cup water, honey, soy sauce and lime juice in small pan over low heat until smooth.
  4. Return chicken to skillet with vegetables. Mix in peanut sauce, coating chicken and vegetables. Fold in noodles, coating evenly.
  5. Top with green onions.
Nutritional Value
Calories 604 Fat 20g Protein 31g Carbohydrate 75g Fiber 5g ​Sugar 7g Cholesterol 55mg Sodium 207mg Calcium 40mg Iron 2mg

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